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Crispy Paleo Chicken Tenders Recipe Easy Coconut Almond Coating

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A quick and easy paleo-friendly chicken tenders recipe with a crunchy coconut-almond coating that is gluten-free and full of flavor.

Ingredients

Scale
  • 1.5 pounds fresh chicken tenderloins, trimmed of excess fat
  • 1 cup (90 grams) unsweetened shredded coconut
  • 1 cup (100 grams) raw almonds, finely ground
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 large eggs, lightly beaten
  • 1 tablespoon water or coconut milk (optional)
  • 2–3 tablespoons avocado oil or coconut oil for frying

Instructions

  1. In a food processor, pulse the raw almonds until they form a coarse meal (about 20 pulses). Transfer to a bowl and mix with shredded coconut, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine evenly.
  2. In a separate bowl, beat the eggs with the water or coconut milk until smooth.
  3. Pat the chicken tenders dry with paper towels to remove excess moisture. Dip each tender into the egg wash, letting the excess drip off, then press firmly into the coconut-almond coating mixture. Make sure each piece is well coated on all sides. Set aside on a plate.
  4. Warm 2 tablespoons of avocado or coconut oil in a skillet over medium-high heat until shimmering but not smoking (around 350°F / 175°C).
  5. Place tenders gently in the hot oil without overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Flip carefully to keep the coating intact.
  6. Remove tenders from the pan and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let them rest for a couple of minutes before serving.

Notes

Pat chicken dry before coating to ensure crispiness. Press coating firmly onto chicken for a thicker crust. Maintain medium-high heat to avoid burning the coating. Cook in batches to prevent overcrowding. Use a thermometer to check doneness. Let tenders rest after frying to lock in juiciness. Baking option: bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: paleo chicken tenders, coconut almond coating, gluten-free chicken tenders, crispy chicken, paleo recipe, healthy chicken tenders

Find it online: https://elaraeats.com/crispy-paleo-chicken-tenders-recipe-easy-coconut-almond-coating/